Assuming I was, or was related to, a stingy restaurant owner (I am not). What would be the most optimal way of skimping people on fries?
Assuming I was, or was related to, a stingy restaurant owner (I am not). What would be the most optimal way of skimping people on fries?
Lets say a 7.5 oz container of any size. What would be the best fry to appear to give people a lot of fry but actually giving them the least? Are there any container shapes that can help optimize this skimping?
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Thinner the better. It creates more places for air. Same for curly fries. Even a slightly bent normal fry hogs more space than a straight one.
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